Paleo Curry Vegetable
Dive into the vibrant flavors of this Paleo Curry Vegetable recipe, a wholesome and nourishing dish that's perfect for clean eating enthusiasts! Packed with fresh vegetables like zucchini, carrots, broccoli, and red bell pepper, this hearty curry is simmered in a creamy coconut milk base infused with aromatic red curry paste, ginger, and garlic. A splash of lime juice and a hint of fish sauce bring depth and brightness to the dish, while fresh cilantro adds a burst of herbal freshness. Gluten-free, dairy-free, and paleo-approved, this easy one-pot recipe comes together in just 45 minutes, making it ideal for busy weeknights. Serve it piping hot for a comforting meal, whether on its own or over cauliflower rice for an extra paleo-friendly twist!
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium, chopped onion
- 3 cloves, minced garlic
- 1 tablespoon, minced ginger
- 1 large, sliced red bell pepper
- 2 medium, sliced zucchini
- 2 medium, sliced carrots
- 2 cups broccoli florets
- 3 tablespoons red curry paste
- 1 can (13.5 oz) coconut milk
- 1 cup vegetable broth
- 1 tablespoon lime juice
- 1 tablespoon fish sauce
- 0.5 cup, chopped cilantro
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Heat the coconut oil in a large pot over medium heat.
Add the chopped onion, and sauté for about 3 minutes until softened.
Stir in the minced garlic and ginger, cooking for an additional 1 minute until fragrant.
Add the sliced red bell pepper, zucchini, carrots, and broccoli to the pot.
Cook the vegetables for about 5 minutes, stirring occasionally, until they begin to soften.
Stir in the red curry paste, making sure all the vegetables are well coated.
Pour in the coconut milk and vegetable broth, stirring to combine.
Bring the mixture to a simmer, then reduce the heat to medium-low.
Allow the curry to simmer gently for 15 minutes, until the vegetables are tender.
Stir in the lime juice, fish sauce, salt, and black pepper, adjusting seasoning to taste.
Remove from heat and stir in the chopped cilantro.
Serve hot, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
895 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7845 mg | 341% | |
| Total Carbohydrate | 136.6 g | 50% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 81.4 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 345 mg | 27% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2931 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
